July 16, 2015 |

Raw Pear Apple Tart

This delicious and nutritious raw pear apple tart recipe takes just 5 minutes to make, and is a unique spin on a familiar dessert. The crust uses waln

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We are making something yummy, sweet and really healthy too – a raw pear apple tart! If you’re wondering what we mean by a ‘raw’ dessert – a raw tart just means that it doesn’t need to be baked. In this gluten free apple tart recipe our crust will be made using a blend of walnuts and dates.

First, you will make the crust using a food processor. Place the walnuts and dates and a pinch of sea salt into the food processor and blend until the ingredients stick together. Dates are used in this recipe as they will help the crust stick together, and also add some natural sweetness to the tart.

Before placing the mixture into your pie pan, sprinkle a small amount of oat flour on the bottom of the pan. This will make it easier to cut and remove pieces of the pear apple tart when finished. Then, just dump the blended crust into the center of the pie pan and press the dough down for an even, tight coating on the bottom and sides of the pan.

Then you can move onto the filling. Place some pre sliced apples and pears into a bowl and add some oat flour. The flour adds some texture and heartiness to the fruit. Then add some lemon juice, maple syrup and pumpkin pie spice to the sliced fruit and coat evenly.

Set this mixture aside to make your apple puree. Throw some additional sliced apples into the food processor and add some more maple syrup and lemon juice and pumpkin pie spice. Then, blend until the apple is nice and smooth. Pour the purée over the tart crust and spread evenly over the bottom.

Jenne likes using both the pure and whole slices in this pear apple tart recipe as it adds some texture and dimension, and makes the dessert more interesting. Once the puree is in the bottom, you can start to layer your coated apple and pear slices over top. Any configuration is fine, but Jenne likes to overlap the slices spiraling inward. This adds a nice colorful presentation to the tart.

If you’ve never tried making a raw dessert before, this raw pear apple tart is a great one to start with!

3 apples, peeled & cored
2 pears, sliced
2 tablespoons freshly squeezed lemon juice
4 tablespoons sprouted oat flour (or old fashioned oats ground into a flour)
2 teaspoons pumpkin pie spice
A dash sea salt
¼ cup maple syrup
2 cups walnuts, soaked & dehydrated if possible
10 pitted dates, chopped

In a food processor add walnuts and blend until they‚Äôre all crumbled, about 10 seconds. Add chopped dates with a dash of sea salt and pulse to combine. Remove the lid and scoop out about two tablespoons of the mixture. With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready. If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again. Lightly cover the bottom of your pie plate with oat flour to prevent the crust from sticking too much. Remove the crust mixture from the food processor, form it into a large ball and place the ball in the center of the pie plate. Flatten the ball in the plate, covering the bottom as well as the edges to create the pie crust. Thinly slice 2 of the apples lengthwise creating very thin strips. Place the strips in a large bowl and toss with 1 ½ tablespoon of the lemon juice, oat flour, pumpkin pie spice, salt and maple syrup. Toss well to coat; careful to not break the apple strips. Puree the third apple by slicing and placing in food processor with a dash of pumpkin pie spice, 1/2 tablespoon lemon juice, and 1 tablespoon of maple syrup. Blend until a chunky applesauce consistency is reached. Pie assembly Now that your crust is ready, spread the pureed apple onto the bottom of the crust. Layer the sliced apples and pears on top of the puree creating a spiral of apples. Start near the edge of the crust and work your way around and into the center so that all of the apples have been laid into the crust. Enjoy immediately or allow the pie to sit for a couple of hours. The latter is recommended because the filling will have a chance to soften and take on the flavors of the spices even more; that is, if you can wait. If you have a dehydrator, place the pie in the dehydrator at 105º for 2 hours then enjoy! Serves 6-8